Try this Candy Apples recipe, or contribute your own.
- Carbohydrate 98.1952125830094 g
- Cholesterol 0 mg
- Fat 0.255750000216198 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (653g)
- Sodium 111711.802820901 mg
- Sugar 98.1952125830094 g
- Trans Fat 0.255750000216198 g
- Calories 362 calories
Step-by-step
- If you don't buy organic apples, you will need to remove the wax to allow candy to stick.
- To remove wax, boil 6 cups water with 1 teaspoon or vinegar.
- Remove from heat.
- Dip apple in water and dry completely.
- Line a cookie sheet with parchment paper and spray with non stick spray.
- Wash and thoroughly dry the apples.
- Insert the sticks in the apples.
- Heat sugar, corn syrup and water over medium heat.
- Cook until a candy thermometer reaches 300 (hard crack).
- Remove from the heat and stir in the optional food coloring (watch out for splashing).
- Carefully dip each apple into the candy mixture, twirling to completely cover.
- Allow excess to drip back into pan.
- Place on prepared sheet and allow them to harden.
Reaching exactly 300 degrees Fahrenheit on a candy thermometer determines whether the sugar coating sets into a crisp, glassy shell or remains a sticky, chewy failure. Water, granulated sugar, and corn syrup undergo a precise transformation as moisture boils away, concentrating the sucrose molecules until they enter the hard-crack stage necessary for this confection. Commercial fruit often features a natural or applied wax barrier that prevents hot sugar syrup from adhering properly, which requires dipping the fruit into a hot vinegar solution beforehand to strip the surface clean.
Dry the apples completely after washing because any residual moisture will cause the boiling sugar to seize and slide off the skin. Twirl each fruit smoothly through the dyed syrup, letting excess liquid drip back into the pan to prevent thick pools from forming at the base during cooling. Selecting firm, tart varieties like Granny Smith provides a sharp flavor contrast against the intense sweetness of the hardened sugar shell.
